Grandma Yearwood's Coconut Cake with Coconut Lemon Glaze

Name: Grandma Yearwood's Coconut Cake with Coconut Lemon Glaze
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 12
Cuisine: Global
Ingredients: 227 grams (2 sticks) butter, room temperature, plus more for greasing; 170 grams package frozen or fresh grated coconut, thawed; 2 Tbsps cornstarch; 6 larges eggs, room temperature; 61 milliliters fresh lemon juice (about 2 large lemons); 2 larges Grated zest of lemons; 55 grams chopped pecans; 1 pinch Pinch of salt; 400 grams sugar; 1 teaspoon vanilla extract; 340 grams box vanilla wafers, finely crushed

Grandma Yearwood's Coconut Cake with Coconut Lemon Glaze

If you want to add more lacto ovo vegetarian recipes to your recipe box, Grandma Yearwood's Coconut Cake with Coconut Lemon Glaze might be a recipe you should try. This recipe makes 12 servings with 563 calories, 6g of protein, and 35g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Mother's Day. A couple people really liked this dessert. A mixture of lemon juice, eggs, cornstarch, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 2 hours and 50 minutes. If you like this recipe, you might also like recipes such as Full House: Coconut Cupcakes, Lemon Curd Filling, Coconut-Lemon Buttercream Frosting, Toasted Coconut, Grandma’s Coconut Cake, and Cook the Book: Grandma Stevens's Coconut Cake.

Instructions

Watch how to make this recipe.

Preheat the oven to 325 degrees F.

Equipment you will use

Oven

For the cake: Grease and flour a 9-inch tube cake pan. Cream the butter and sugar until light and smooth.

Ingredients you will need

Butter

Cream

All Purpose Flour

Sugar

Equipment you will use

Cake Form

Add the eggs and vanilla extract, beating well.

Ingredients you will need

Vanilla Extract

Egg

Mix in the vanilla wafer crumbs, coconut and pecans.

Ingredients you will need

Coconut

Vanilla

Pecans

Wafer

Pour into the pan and bake for 1 hour and 15 minutes. Allow the cake to cool in the pan for 10 minutes before turning out onto a rack.

Equipment you will use

Oven

Frying Pan

Mix the sugar, cornstarch, salt, lemon zest and juice, 1 1/2 cups of water and coconut in a medium saucepan. Cook over medium heat, stirring until thickened, for about 15 minutes.

Ingredients you will need

Corn Starch

Lemon Zest

Coconut

Juice

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Let cool slightly, then using a toothpick, poke several holes in the top of the cake and drizzle the glaze over the cake.

Ingredients you will need

Glaze

Equipment you will use

Toothpicks

Equipment

Ingredients

Servings:

227grams

(2 sticks) butter, room temperature, plus more for greasing 170grams

package frozen or fresh grated coconut, thawed 2Tbsps

cornstarch 6larges

eggs, room temperature 61milliliters

fresh lemon juice (about 2 large lemons)2larges

Grated zest of lemons 55grams

chopped pecans 1pinch

Pinch of salt 400grams

sugar 1teaspoon

vanilla extract 340grams

box vanilla wafers, finely crushed

Recommended wine: Cream Sherry, Port, Moscato Dasti

Coconut Cake can be paired with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The Viva Diva Moscato Colada with a 4.9 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.

Viva Diva Moscato Colada

Sweet Moscato wine infused with natural coconut & pineapple flavor. Light orange in color. Fruity, typical of coconut & pineapple with light hints of Moscato. Excellent as an aperitif or mixing with cocktails.